Cookies and Cream Red Velvet Bars

Do you think cookies and cream and red velvet are too bold to mix?
Think again! This sweet combo is about to become your new favorite treat. Imagine the rich cocoa flavor of red velvet cake mixed with chunks of chocolate sandwich cookies, topped with a creamy cheesecake layer that melts in your mouth. These Cookies and Cream Red Velvet Bars are not only delicious, but they’re also simple to make and perfect for any occasion—from potlucks to birthday parties or just a regular weeknight dessert craving.

Let’s jump into why you’ll want to make these sweet and creamy bars today.

What Makes These Bars So Special?

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Cookies and Cream Red Velvet Bars combine the best of both worlds—fudgy red velvet cake and crunchy Oreo cookie bits. What sets this recipe apart is the smooth, tangy cream cheese layer on top that contrasts perfectly with the rich chocolate base. Every bite is loaded with texture and flavor.

Time requirement:

• Prep Time: 20 minutes
• Bake Time: 35 minutes
• Cooling Time: 1 hour
• Difficulty Level: Easy (perfect for beginners or baking with kids)

You don’t need any special equipment—just a mixing bowl, a pan, and a love for sweet treats!

Essential Ingredients

Here’s what you’ll need to make these incredible bars:

For the red velvet base:

• 1 box red velvet cake mix (or homemade if preferred)
• 1/2 cup unsalted butter, melted
• 1 egg
• 1 tsp vanilla extract
• 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)

For the cheesecake topping:

• 8 oz cream cheese, softened
• 1/2 cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup crushed cookies (for the topping)

Ingredient Substitutions and Variations:

• Gluten-Free: Use a gluten-free red velvet cake mix and gluten-free chocolate sandwich cookies.
• Lighter Option: Replace full-fat cream cheese with reduced-fat or Greek yogurt cream cheese.
• Add-ins: Mix white chocolate chips into the red velvet base for added sweetness.

Step-by-Step Instructions

Here’s how to make Cookies and Cream Red Velvet Bars, step by step:

Step 1: Prepare your pan
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease it lightly with butter.

Step 2: Mix the red velvet base
In a large mixing bowl, combine the red velvet cake mix, melted butter, egg, and vanilla extract. Stir until a thick dough forms. Fold in 1 1/2 cups of crushed chocolate sandwich cookies. The dough will be thick like cookie dough, not batter.

Step 3: Spread the base in the pan
Press the red velvet dough into the bottom of your prepared pan. Use your hands or a spatula to spread it evenly to all corners.

Step 4: Make the cheesecake topping
In another bowl, beat the softened cream cheese with the sugar until smooth and fluffy. Add in the egg and vanilla extract and beat until combined.

Step 5: Pour and smooth
Pour the cheesecake mixture over the red velvet base. Use a spatula to spread it evenly. Sprinkle the remaining 1/2 cup of crushed cookies over the top.

Step 6: Bake
Place the pan in the oven and bake for 30 to 35 minutes, or until the cheesecake layer is set and the edges look slightly golden. The center may jiggle slightly, but it will firm up as it cools.

Step 7: Cool completely
Let the bars cool in the pan for about 30 minutes. Then transfer them to the refrigerator to chill for at least 1 hour before slicing. This makes the bars easier to cut and helps them set up properly.

Assembly and Presentation Tips

• Cut with a warm knife: For clean cuts, run your knife under warm water and wipe between slices.
• Serve chilled: These bars taste best when served slightly chilled or at room temperature.
• Garnish ideas: Top each bar with a mini Oreo or a drizzle of melted chocolate for extra flair.

Storage and Make-Ahead Tips

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 5 days.
• Freeze: You can freeze the bars for up to 2 months. Wrap each bar in plastic wrap and place in a freezer-safe bag. Thaw overnight in the fridge.
• Make ahead: You can prepare the base and topping separately and assemble just before baking. Or, bake the entire dish a day in advance for easy serving.

Recipe Variations

Want to mix things up? Try these fun twists:

• Mint Cookies and Cream Red Velvet Bars: Add a few drops of mint extract to the cream cheese mixture and use mint-flavored sandwich cookies.
• Strawberry Cream Red Velvet Bars: Swirl strawberry jam into the cheesecake layer before baking.
• Peanut Butter Crunch Bars: Add peanut butter chips to the red velvet base and top with a peanut butter drizzle.

Conclusion

Cookies and Cream Red Velvet Bars are a treat that’s both eye-catching and easy to make. Whether you’re baking for a party, gifting to a friend, or just craving something sweet, this recipe is your go-to. The bold color, fun textures, and rich flavors make it unforgettable. Don’t be afraid to customize it to your taste—baking should always be fun and creative.

So grab your ingredients and start baking—you’re about to fall in love with every bite.

FAQs

Can I use homemade red velvet cake instead of cake mix?
Yes! Just make sure the consistency is thick like cookie dough, not a loose batter. Reduce the liquid slightly if needed.

What kind of cookies work best?
Chocolate sandwich cookies (like Oreos) work perfectly, but feel free to try peanut butter-filled or mint versions for a fun twist.

Is there a way to make this healthier?
Yes. Use light cream cheese and a lower-sugar cake mix. You can also reduce the sugar in the cheesecake layer slightly.

Can I bake this in a different-sized pan?
A 9×13 pan will work but results in thinner bars. You’ll also want to reduce the baking time slightly and watch carefully to prevent overbaking.

How long do these bars stay fresh?
Stored in the fridge, they stay fresh for up to 5 days. In the freezer, they’ll keep for about 2 months.

Do these bars need to be refrigerated?
Yes. Because of the cream cheese layer, refrigeration is recommended to keep them safe and fresh.